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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > perfect sanitation yields THREE batches of infected cider

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Old 03-01-2012, 05:58 AM   #31
BoomerCreek
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Read threads under Rhino Farts. The sulfur smell is a byproduct of the fermentation. Sorry if this had already been stated. My ciders usually smell like sulfur early in ferment but the smell disappears after racking and aging. Good luck!

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Old 03-08-2012, 08:49 PM   #32
chalino
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Well the cider I've got going is doing well. I've been wondering about pasteurizing though. How much alcohol is lost doing that? And does it affect the flavor at all? I would be using a plate chiller.

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Old 03-08-2012, 11:22 PM   #33
Pickled_Pepper
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If you are using stovetop pasteurization in the bottle...you shouldn't lose anything.

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